I threw a Hail Mary with this one and scored. I made this one up on the fly at the grocery store because I was in a time crunch and didn't have time to bake anything.

If you're looking for something that looks elevated without much effort, this is it. Perfect for summer cookouts.

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Ingredients:

1 Frozen pound cake (16 oz)
1 Plain frozen Juniors NY cheesecake (24 oz)
Raspberry pie filling/topping (36 oz)
Cool Whip (16 oz)
Fresh raspberries (10 oz)
White chocolate chips (4 oz)
Vanilla extract (optional)
Lemon (optional for zest)

Optional garnish:
There were a few leaves I found in the raspberry container I saved for the garnish. You could use mint leaves if you have them, but I would not buy extra herbs just for this.

Tips:
 • Any cheesecake will be okay. My grocery store carries frozen Juniors cheesecake and was on sale for only $1 more than the generic brand so splurged.
 • The lemon and vanilla are used to elevate the a dish a bit, but 100% optional.
 • Get the frozen items first if you're rushing to the store to make this last minute.

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Dish

A 5-quart trifle bowl

This recipe would also works great in:
 • A large glass mixing bowl
 • A deep salad bowl
 • A 9x13 baking dish
 • Disposable aluminum pans for parties
 • Individual mason jars or dessert cups for single servings

You just want something large enough to hold multiple layers.

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Recipe

1. Thaw and prep the cheesecake

• If you have time:
Thaw the cheesecake per the package instructions.

• If you're making this last minute like I did:
Cut the cheesecake into cubes while still frozen and spread the pieces out flat on a cutting board or tray so they are not overlapping. Then continue prepping everything else.
(Mine softened enough to use in about 20 minutes.)

2. Prep the pound cake
Let the frozen pound cake thaw enough to cut into cubes.
(Mine was thawed enough by the time / got back from the grocery store.)

3. Flavor the whipped topping (Optional)
Gently fold about 1 teaspoon vanilla extract into ine Cool
Whip. (The vanilla extract is not needed but makes it taste more like homemade whipped cream. Tip*: If you're skipping the vanilla, I recommend still folding the whipped cream a little so it's less stiff and creamy. Just don't over mix it or it will become runny.*)

4. Build the layers
In a trifle bowl, layer in the following order:
 • Pound cake cubes
 • Raspberry pie filling
 • Fresh raspberries (reserve a few for garnish)
 • White chocolate chips (Use sparingly)
 • Cheesecake chunks
 • Vanilla whipped topping
 • Zest lemon directly over the layer before repeating.
(Optional)

Repeat layers until the bowl is full.

Tip*: If you're nervous about having imbalanced layers you can separate out the ingredients by the number of layers you want before filling. There will be more dishes to wash but I found it helpful.*

5. Finish the top
 • Spread the final whipped topping layer on top and create soft swirls with a spoon.
 • Top with a few fresh raspberries
 • Lightly zest lemon across the top

6. Chill
Refrigerate at least 2 hours before serving so the layers can set and the pound cake can absorb some flavor. This recipe can also be made the night before serving.

The longer you let this set, the better it will taste.